Sausage Stuffed Acorn Squash for Two
This sausage stuffed acorn squash, split in half and stuffed, is the perfect weeknight dinner for two. It’s full of fall flavors you love—sausage, apples, onion, sage, maple syrup, and dried cranberries. This hearty dinner comes together superfast since we soften the squash in the microwave and fully cook the stuffing on the stovetop.
Servings: 2 people
Ingredients
For the squash:
- 1 Acorn Squash unpeeled, halved through the stem and seeded
- 1 Tablespoon unsalted butter diced
- 1 Tablespoon pure maple syrup
- Good olive oil
- Kosher salt and freshly ground black pepper
For the filling:
- 2 ounces sweet Italian sausage casings removed (about ½ cup)
- ½ Granny Smith apple cored and chopped
- 1 small leek white and light green parts only, quartered lengthwise, sliced ½ inch thick, and washed thoroughly (about ¼ - ⅓ cup)
- 2 Tablespoons unsalted butter melted
- 2 Teaspoons finely chopped fresh sage
- ½ cup chicken broth
- ⅓ cup dried cranberries
- 2 ounces sourdough bread or English muffin torn into ¾ inch pieces (about 1 cup).
Instructions
For the squash:
- Place the squash, in a large microwave safe dish. Place butter and maple syrup in the cavity of each squash. Brush the sides with olive oil and sprinkle the squash with salt and pepper. Microwave covered, until tender, about 15 minutes.
For the filling:
- Meanwhile, combine sausage, apple, onion, 1 tablespoon melted butter, and sage in 10-inch nonstick skillet. Cook over medium-high heat, breaking up sausage with spoon, until sausage begins to brown, and apple and leek are softened, about 10 minutes. Stir in broth and cranberries and bring to simmer. Remove from heat, stir in bread.
- Adjust oven rack 8 inches from broiler element and heat broiler. Transfer squash, cut side up, to rimmed baking sheet. Mound sausage mixture into squash, packing lightly with back of spoon. Brush filling and squash edges with remaining 1 tablespoons melted butter. Broil until lightly browned, 4 to 5 minutes. Serve.
Notes
The squash can be made ahead if you prefer: Before brushing the stuffed squash with melted butter, wrap the stuffed squash in plastic wrap and refrigerate for up to 24 hours. To serve, bake in a 350-degree oven until heated through, about 30 minutes, then brush with the melted butter and broil to toast the bread cubes.